Are you a salmon person? Yes? Great - this recipe is for you. If you are not a salmon person, be exciting - try it out! My little brother is not so exciting when it comes to eating salmon, he won't even go near it, and I think he is missing out big time. This recipe was easy to prep and doesn't have a lot of ingredients, but has a ton of flavor. It has just the right balance of lemon and garlic while still retaining the richness of the salmon.
At the beginning of my cooking journey, I was really focused in on anti-inflammatory eating. In fact, my first post, a breakfast bowl, was inspired by an anti-inflammatory meal plan from Cooking Light magazine. Fish, because they are high in Omega-3, are great for reducing inflammation so simple recipes like this salmon one can do wonders for your body. It is so important to be mindful of what you are putting in your body, and to be aware of how you can treat yourself better. My personal favorites of the many anti-inflammatory foods are cherries, avocados, mushrooms, peppers, grapes and tomatoes.
Yields: 8 fillets Active Time: 1o mins Total Time: 25 mins
Ingredients ~
28 ounces (800 g) skinless salmon filets
Salt and pepper , to season
3 tablespoons lemon juice , divided
1 tablespoon olive oil
2 tablespoons butter
8 cloves garlic , finely chopped or minced
4 tablespoons fresh chopped Italian parsley leaves , divided
Lemon slices of half a lemon
Instructions ~
Pat dry room temperature salmon filets with paper towel. Season all over with salt, pepper. Squeeze 1-2 teaspoons of lemon juice over each filet, and rub all the flavor in.
Heat the olive in a large non-stick pan or skillet over medium-high heat until hot. Place salmon filets flesh side down, pressing them lightly so the entire surface of the flesh comes into contact with the pan. Sear, undisturbed, for 3-4 minutes until crispy and golden.
Flip and sear the other side of each filet for TWO minutes. Add in the butter, chopped garlic, 3 tablespoons of parsley, remaining lemon juice and lemon slices. Stir the butter and garlic around each filet.
Continue to cook the salmon for a further 1-2 minutes, or until salmon reaches desired doneness. (The butter will begin to brown slightly.) Taste test and season with salt and pepper to your tastes, and add more lemon juice if desired.
Garnish with the remaining parsley and drizzle the butter over each filet. Serve immediately.
Recipe From: Cafe Delites
This was heavenly - huge thumbs up, Caroline!!